The French are famous for their contributions to the world of terrines, pates, and other forcemeat specialties. From the rustic appeal of a peasant-style pate' grand-mere to a luxurious foie gras and truffle pate', these dishes are part of the worldwide tradition of classic cold dishes.
Galantines and Roulades
Galantines have been popular since the time of the French Revolution. The origins of the dish appear to be straightforward. The origins of the term galantine are less obvious. According to "Larousse Gastronomique" , galantine derives primarily from an old French word for chicken...geline or galine.
*Galantine*
Roulades differ from galantines in that they are not rolled in the natural skin casing featured in galantines. Another difference is that, while galantines are firmly associated with poultry, roulades are not. Roulades can be made from things like foie gras, beef, pork or poultry.
*Chicken Roulade*
Pate' en Croute is much like a terrine except the filling is encased in dough. Pate' en Croute is often made in rectangular molds. This encourages even baking and helps reduce the chances of overcooking the dough. Another reason to choose a rectangular mold is the ability to make uniform slices.
In my next entry in the *Art & Craft of the Cold Kitchen* I am going to get into the art of Cheese Making! Until then be good and keep cooking!
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